Comments (13)

By Instant Pot Staff, March 29, 2013

Submitted by Kay A.

Often I use my Instant just because it is convenient, not because it is faster. I can throw these in and leave the house. When I return home hours later worn out and packing a hungry grandchild, lunch is ready and warm.

Ingredients

• 2-3 large sweet potatoes
• 1/2 cup water
• Tad of extra virgin olive oil

Each large sweet potato is about 165 calories (without toppings)

Directions

Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour 1/2 cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 75 minutes.

Serving suggestion:

Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts,  ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big.

BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals.

Comments (3)

By Instant Pot Staff, March 27, 2013

Submitted by Kay A.

Makes 2 cups. About 100 calories per cup.

Ingredients

• 1/2 Tablespoon butter
• 1 Tablespoon brown sugar
• 1/2 cup water
• pinch of salt
• 2 cups baby carrots

Directions

Place the butter, brown sugar, water and salt in Instant Pot. Press saute button and stir for 30 seconds or until butter is melted. Add carrots, stir to coat carrots. Put lid on cooker, press steam button and set time to 15 minutes.

When beeps finished, throw a kitchen towel over the top and do a quick release of pressure. Remove lid, press saute button and saute until liquid has evaporated. Remove carrots. (Add a little water to the pot to prevent sticking until you can clean the pot.) Serve.

Comments (1)

By Instant Pot Staff, February 2, 2013

Submitted by Lesa P.

Ingredients:

• 1  14-oz can of sweetened condensed milk
• 1  12-oz can of evaporated milk
• 1  8-oz cream cheese bar-softened
• 5 eggs
• 1  tsp Vanilla Extract
• A dash of Cinnamon
• A dash of Nutmeg
• Caramel
• 6 T sugar

Instructions:

1. Make the caramel: Use your flan pan* to melt the sugar.  Stir until it is melted and a medium brown color.  Don’t let it burn. Remove from heat and swirl the liquid sugar to coat the sides of the pan.  Make the custard while it cools.
2. Put the cream cheese in a medium sized bowl.  Add each egg one at a time until nicely blended.  Add remaining ingredients and put in your caramelized pan. Secure the lid.
3. Put a couple inches of water in the Instant Pot and place* the flan on a trivet, cook it on manual for 15 minutes.  Let the pressure drop naturally. Remove flan from Instant Pot and let cool to room temp, then refrigerate for 6 – 8 hours or longer if you want.
4. Run a knife around the edge of the pan, flip onto a plate that has a rim to catch the caramel .  Slice and enjoy!

*Notes: If you don’t have a flan pan, you can use a springform pan covered with foil, or any pan that has tall sides and will fit in the Instant Pot. Also, make a “lifter” out of a triple-folded piece of foil.  Put your pan on the strip and carefully lift it into the Instant Pot, leave the foil lifter in while it is cooking and use it to remove the flan when it is done depressurizing.

Comments (0)

By Instant Pot Staff, February 1, 2013

Submitted by Angela W.

Ingredients:

• 4 cups non-dairy milk
• 1 3/4 cups risotto rice
• 1/2 cup unsweetened coconut
• 1 20 ounce can of pineapple
• 1/4 cup candied ginger, diced or cut into small pieces dash of rum extract

Instructions:

• Place all of the above items into InstantPot.
• Press the “Manual” button and adjust time to 12 minutes.

This will make a very nice, but not too sweet, dessert-type of risotto.

Comments (1)

By Instant Pot Staff, January 23, 2013

Submitted by Kay G.

Ingredients

• 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky)
• 2 cups or 1 can, coconut milk
• 1/2 cup sugar
• 1/2 tsp salt
• 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional)

I usually use 1/2 the ingredients.  More than enough for 4-6 individuals served in custard cups.

Instructions

1. Measure rice into a bowl and rinse the rice a few times until water clears.  cover with at least 2 inches of water and allow to soak 4 or more hours or overnight.
2.  Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk.  Add a small amount of boiling water, just enough to cover the rice.  Place the bowl on the trivet that comes with instant pot with 2-3 inches of water  and steam for 30-40 minutes.  Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts.  If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.)
3. While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan.  Stir to dissolve sugar and salt and blend the sauce until smooth.  Keep warm.
4. When the rice is cooked and still hot out of the steamer, add 1/2 of the sauce or enough to thoroughly coat the rice.  Stir and mix well.  The rice should be wet but not swimming in sauce.  Stand 15-20 min to allow the flavor to be absorbed.  Reserve the remaining sauce for spooning over the rice before serving.  Can be served warm or room temperature.
5. The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color.  Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, coconut and mint leaf.

Because of the rich, nutty flavor, black rice is usually eaten by itself and not served with fruits, like white rice often is with mangoes.

Comments (0)

By Instant Pot Staff, December 19, 2012

Submitted by Ezzie Brody.

We live in an area surrounded by 40+ orchards/farms.  During a recent trip to the local farmers market I bought a peck of Fuji apples.  On a whim I decided to try apple butter in my Instant Pot.  Couldn’t have asked for an easier way to make it!  I’ve made it several times and it’s a no fail way to make apple butter with the least amount of effort!

I used one of those hand utensils that core and section the apple, very easy to use.  I then cut each section in half. NO need to even peel the apples!

Directions:

• Fill your inner pot to the line with apples.
• Add 1 cup water.
• Put the inner pot into the Instant Pot.  Put on the lid, plug in and set Instant Pot to steam setting.  Adjust time to 4 minutes using the + and – buttons.
• When you hear the beeps indicating it’s done, just leave it.  Let the pressure return to normal on its own.
• Open lid and using an immersion blender, blend until it reaches apple butter consistency.
• Put in cinnamon, sugar (I use Splenda) to taste.  You can also add a touch of nutmeg or pumpkin pie spice, whatever your tastebuds tell you would be to your taste.
• Put into containers, or into canning jars with new lids, and into a waterbath for 25 minutes.
• This is a great holiday breakfast treat on fresh baked bread, or over pancakes and waffles.

Enjoy!

Comments (1)

By Instant Pot Staff, October 8, 2012

Submitted by Ezzie B.

This is already such a favorite.  My husband is now convinced that he loves the Instant Pot!  I made one batch of this tonight and then had to make a second because I had none left to share with neighbors!

Ingredients:

• 1 tsp coconut oil
• 1 c Goya Coconut milk
• 1 cup whole milk
• 3 eggs, beaten
• 4 c cubed stale bread
• ½ c cranraisins
• 1 tsp cinnamon
• ¼ tsp salt
• ½ tsp vanilla

Optional ingredients can be:

• Coconut flakes
• Macadamia nuts or other nuts such as walnuts or pecans Apple ½ of a fresh apple minced

 Instructions:

• Put 2 cups of water in the Instant Pot stainless steel inner pot.  Add the steam rack.
• Use a casserole small enough to fit into the Instant Pot, but large enough to hold the bread and liquids.  I use a casserole dish that is sloped up to 8 inches in diameter and 3 inches high.
• Cut bread in cubes.  I like to use my homemade challah but any sweet or white bread will do.
• Mix the rest of the ingredients in a bowl to combine.  Put in the cubed bread crumbs. Mix well.
• Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees).
•  Set Instant Pot to steam and adjust time to 15 minutes.  Let pressure drop of its own accord.
• I usually wait an additional 15 minutes before removing the lid.  Remove the casserole dish carefully.  Remove the wax paper and whatever secured it.
• At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top.

Comments (0)

By Instant Pot Staff, April 26, 2012

Submitted by Teresa B. G.

I have made cheesecakes for years….some have turned out and some have not.  Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method.  This was very time consuming and I just did not want to do it…..it still dropped in the middle etc.  When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect.  A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes.  Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right.  So, we thought, let us try it in the pressure cooker as others have tried their recipes.

We did it and FIRST TIME out of the pressure cooker it was utter perfection.  Here it is:

Brownie bottom Ingredients:

• ½ cup butter
• ¼ cup Fry’s Cocoa Powder
• ½ cup sugar
• ¾ cup white flour
• ¾ tsp baking powder
• ¼ tsp salt
• 1 Tbsp Honey
• 2 eggs
• 2 cups water

Method:

Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

In a large bowl mix together the sugar, flour, baking powder and salt.  Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.  Mix together well.

Grease an 8 inch springform pan.   Pour the brownie mix into the pan, cover with aluminum foil all round.  Pour the water into the pressure cooker, place  a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking.  This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top.  This method is shown on many pressure cooking web sites.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

• 3 (8 ounce) packages of cream cheese softened and at room temperature
• 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
• 3 large eggs
• 2 tsp. vanilla extract
• ½ cup chocolate chips

Method:

In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth.  Gradually beat in sweetened condensed milk – again minimum beating.  Add the eggs and vanilla and mix well.  Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.

Stir in the chocolate chips.

When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.  The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter.  It may even look like the bottom is not cooked but it does not matter.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it.  It will be just fine. This is what a water bath is.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

• 1 cup cream heated to boiling
• 9 ounces chocolate chips
• Whipping cream and strawberries optional

Method:

While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted .  Let stand in kitchen until ready to use.

After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top.  The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want .  Or puddle it on each plate and place slice of cheesecake on top!  Or only make half the amount of melted chocolate.  Up to you.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!

Comments (1)

By Instant Pot Staff, March 28, 2012

Submitted by Pamie F.

Here is my web link if you would like to see more photos and my how-to video:

http://www.techconsult4u.com/OH-THE-FOODS/Steam-Breads/Instant_Pot_Steam_Breads-03-27-2012.html or you may use this smaller URL: http://tinyurl.com/7ll3rrw

THE SUPPLIES

• Favorite Bread recipe (Boxed, Frozen or from Scratch for – 1 loaf)
• 1 – Coffee Can that will fit into your Instant Pot. Mine was a 1-lb Coffee Can that was 5.5′ high
• Oil, Butter or spray Oil for inside the Can
• A couple of Tbls – Flour
• Foil wrap
• A Trivet  (I used one that was about 1/2 high)
• Your Instant Pot

THE DIRECTIONS

1. Mix you favorite bread recipe up. (let rest a few minutes while you put your Instant Pot items together) 2. Oil, Butter or a spray Oil the inside of the Can.

3. Completely Flour the inside of the Can after you Oil it.

4.  Roll up your Bread into a soft ball and insert it inside the Can.

5. Add Foil to the top of the Can so it is about 1 inch higher then the lip of the Can. (notice Video) 6. Let the Bread raise until it’s 1″ from the top. (Bread will raise higher during the pressure cooking) 7. Add 8 cups of water where it’s at least 1/3 to 1/2 up the side of the can.

8. Put the lid on and “Manually” set the Instant Pot for 15 minutes. (If it’s a very heavy Bread like Multi-grain or Rye/Wheat, add another 5 minutes on top of that equaling 20 minutes total time.

9. Let the Bread cool down for 10 minutes then let out the rest of the steam.

10. Use a knife and slide around your loaf of Bread and gently slide it out to cool.

BUON APPETITO!

Comments (0)

By Instant Pot Staff, March 27, 2012

Submitted by Lindsey.

Ingredients:

• 3/4 cup Arborio Rice
• 1 1/2 cups water
• 1 can light coconut milk
• 1 tsp salt
• 1/3 cup brown sugar
• 1/2 cup half and half
• 1 tsp vanilla
• 1 mango, peeled and cubed

For garnish

• 1/4 cup shredded coconut, pulsed in food processor
• 1/4 cup almonds, pulsed in food processor

Instructions:

Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Bring pressure to high, you will want the heat to stay pretty high for about 7 minutes. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top.

Comments (1)

By Instant Pot Staff, March 27, 2012

Submitted by Pamela F.

Here is my web link if you would like to see a photo too.

Tools:

1. You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
2. Your trivet that fits in the bottom of your Instant Pot
3. The Instant Pot itself.
4. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.

The Crust

Ingredients:

• ½ cp – Graham Cracker crumbs
• 2 tbls. – melted Butter
• 2 tbls. – Sugar

Directions:
To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.

The Filling

Ingredients:

• 2 – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
• 3 – large Eggs
• 1 tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
• 1 tsp – grated Lemon Zest (optional)
• ½ tsp Vanilla Extract
• 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional)

Directions:

1. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
2. Pour batter into the prepared Crust.
3. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
4. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
5. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
6. After 15 minutes, allow the pressure to come down naturally.
7. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)

Refrigerate covered with plastic wrap for at least 4 hours or overnight.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.

Enjoy and Buon Appetito!

Comments (0)

By Instant Pot Staff, January 16, 2011

Eddoe is a small tropical root vegetable, a variety of Taro family originated from China and Japan.  They offer an intensely flavorful alternative to potatoes and yams. It’s commonly known that eddoes contain carbohydrate and fiber which are excellent for people with digestive problems. Eddoe flour is used in infant formula and canned baby foods. Other benefits of eddoes may include lowering cholesterol levels, slowing absorption of glucose, reducing insulin requirements and reducing the likelihood of colorectal cancer.

To add eddoes to your daily diet, the following is probably the simplest desert recipe.  Cooking eddoes with Instant Pot is easy and fast.

Prepare Time: 2 minutes

Cooking Time: Around 8 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 6 servings

• 2 pounds of eddoes
• White sugar, brown sugar or maple syrup

Cooking:

• Wash the eddoes clean.  Don’t need to peel them.
• Add 2 cups of water in the Instant Pot inner pot. Put in the steaming rack that came with Instant Pot.
• Put the eddoes in a ceramic/metal serving bowl. Place the bowl on top of the steaming rack.
• Press the “Steam” key and select 8 minutes.
• The semi-hard shell of eddoes will be very easy to peel off.  Cut the peeled eddoes into bite-size and roll them in the sugar of your choice (white sugar, brown sugar or maple syrup

Comments (2)

By Instant Pot Staff, September 15, 2010

Red bean (also known as Azuki bean) soup has been loved by many Japanese, Korean and Chinese for centuries. It is also one of the most common after-diner dessert in Chinese restaurants. If you inquire about how the red bean soup is made, the waitress would give you a list of ingredients, and tell you to soak the beans overnight and boil it for hours and hours.  Not anymore with Instant Pot! You could enjoy the mouth-watering red bean soup within an hour, including preparation.

Prepare Time: 5 minutes

Cooking Time: Around 55 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 6 servings

• 2 cups of red beans
• 1/2 cup of dry lotus seeds, with the sprouts removed
• (Optional) 1/2 cup of dry chestnuts
• (Optional) 2 small pieces of dried mandarin or lemon peel, broken into tiny pieces
• 4 table spoon of sugar (change this amount depending how many sweet teeth you have)
• 8~12 cups of water, depending on whether you prefer thick or thinner soup

Cooking:

• Put all ingredients in the cooking pot
• Press “Bean/Chilli” function key, and press “Adjust” once to extend the cooking time
• When the cooking is done, stir well before serving